I won't josh you, I pretty much always use kosher salt for fermenting. I can count on the results being consistent batch over batch.
I've heard, but haven't tried, Himalayan pink salt is the same as kosher salt as far as consistent results go. If you've tried it, please share your experience with us.
Sea salt is very popular for fermenting because of the added minerals, but results can vary depending on brand and where it was gathered. If you have experience using sea salt, please share it with us. Include the brand name of the salt in your submission.
We've all heard how healthy fermented foods are for us. Did you know that cheese is often fermented? Hard cheese is often dipped in a brine to harden the rind. Molds are used to give bleu cheeses their characteristic color. Bread uses yeast to rise.